Step 1

Preheat oven to 425°F.

Step 2

Slice your onions very thinly and add them along with your thyme sprigs and ¼ cup oil to a sauté pan over LOW heat.Sauté for 30 minutes or until you get a light brown, caramelized color. The thyme leaves will fall off the stem so make sure to fish out to stems before adding to your flatbread.

Step 3

Turn your heat up to medium and add your sliced mushrooms and minced garlic and sauté for another 5 minutes. (Get your sherry ready in the meantime.)

Step 4

Turn heat up to high and add your sherry wine. Let it simmer for another 2-3 minutes before taking off the heat.

Step 5

If using homemade pizza dough: Roll your dough out as this as you can into a rectangular shape trying not to put holes in it.  Place on a baking sheet or pizza stone and brush 1 tbsp. oil over top of the dough and season with salt & pepper.

Step 6

If using store-bought flatbread: Place on a baking sheet and brush 1 tbsp. oil over top of the dough and season with salt & pepper.

Step 7

Bake flatbread for 10-12 minutes or until golden brown. (store-bought flatbread will brown quicker!)

Step 8

Once your crust is nice a crispy. Remove from the oven and spread the mushroom mixture evenly over top. Sprinkle with cheese and bake for 5 more minutes or until melted.Cut into 2" strips and serve warm!